Pickled Vegetables & Jalapenos

What do you do when you have extra vegetables that you need to use up before it goes bad? What do you do when you need to leave on vacation and your fridge is still full of perishables? I usually pickle my vegetables and save them for later.

Recipe – Pickled Vegetables

You can pickle almost anything. If it is done right, it keeps the vegetable crispy. There are so many recipes out there but here is the recipe that I use to make my brine:

  • 1 cup of vinegar (any kind)
  • 1 cup of filtered water
  • 1 tablespoon of salt (any type)
  • any type of herbs or spice you like
  • any type of vegetables
  1. Pour the vinegar, water and salt in a saucepan and bring to boil.
  2. Cut the vegetables and pack it into the jar. In the photo above, I have carrot, green beans, red peppers and onions. You can cut in strips, chucks or dice. Whatever you like.
  3. Add the herbs or spice.
  4. When the brine is boiled, add it to the jar and ensure that all the vegetables are submerged.
  5. Close the jar and let it cool a little before putting it in the fridge. Let it sit in the fridge for at least a week before trying it and see if you like it.

Recipe – Pickled Jalapeno

I love pickled jalapeno. If I had to choose only one condiment, it would be pickled jalapeno. I have it with rice and noodle. Husband doesn’t like the pickled jalapeno but he loves the brine.

Here is the recipe I use for pickled jalapeno.


  • From Food & Wine – The science behind vinegar pickling




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